Yeast & alcohol
- Addition to the rough guide:
Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
bottom fermenting lager yeast ferments out all the sugars better than
a top fermenting ale yeast.
A good wine yeast (Champagne, in the right conditions, can tolerate
15%a.b.v. (up to 18%a.b.v. in optimal conditions - no need to use
Wild yeasts vary, but some are very low - this is a risky path.
Whisky distillers often use a combination of yeasts - initially a
brewer's yeast because they believe it effects the flavor.